Lunt Avenue Marble Club's Breading for Deep-Fried Zucchini and M |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Before the Marble Club closed in 1990, this coating was used on a popular appetizer. This recipe originally ran in the Tucson Citizen's compliments of the chef feature July 30, 1986. This recipe will work to coat a good amount of vegetables. Use these amounts as a starting point. The dry ingredients can be kept in the refrigerator and replenished with fresh ingredients as needed. Ingredients:
1 cup whole wheat flour |
1 cup yellow corn flour |
2 cups all-purpose flour |
2 tablespoons nonfat dry milk powder |
1 teaspoon salt |
1 teaspoon white pepper |
1 tablespoon garlic salt |
1 tablespoon celery salt |
1 whole egg, beaten |
deep fat (for frying) |
Directions:
1. Combine all dry ingredients and mix well. Dip sliced vegetables into egg wash. Dredge vegetables in flour mixture.
2. Fry vegetables until golden in deep fat heated to 360 to 375 degrees.
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